Cumin Pepper Rasam
Cumin Pepper Rasam with fresh ground masala
Servings: 8
Ingredients
- 1-2 cups stock from the tuvar dal , plus 1-2 tablespoon of the lentils
- 2 tomatoes , diced
- 1 sprig curry leaves
- ½ teaspoon of tamarind extract or a ½-inch ball of tamarind soaked in water and juices extracted
- 1 teaspoon avocado oil or any neutral oil
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- A generous pinch of asafetida (hing)
- 2 tablespoon coriander leaves , chopped
- For the masala:
- 1 teaspoon coriander seeds
- 1 teaspoon tuvar dal
- 1 teaspoon black peppercorns
- 1 teaspoon cumin seeds
- 2 dried red chilies
- ½ teaspoon avocado oil or any neutral oil
Instructions
- Stir fry the masala ingredients in the oil until they are light gold and fragrant. Transfer to a blender and grind with just enough water to make a smooth paste.
- In a saucepan, heat the remaining oil.
- Add the mustard and cumin seeds and when they sputter, add the curry leaves
- Add ½ cup of water and tamarind paste.
- Bring to a boil, then add tomatoes.
- When the tomatoes break down slightly, add the ground masala paste.
- Bring to a boil and simmer for about 5 minutes.
- Add the dal and "stock" and salt to taste.
- Bring to a rolling boil and let it boil about 5 minutes.
- Garnish with coriander and serve hot.